This creamy, dreamy banana ice-cream isn’t just good. It’s I-want-to-disappear-into-my-bedroom-with-the-whole-tub-and-not-share-with-anyone good. The thick, creamy nature of pureed bananas creates a smooth ice-cream that scoops like a dream. The key to that intense banana flavour is to start with spotty, black over-ripe bananas. Basically the worse they look, the better. The roasted peanuts and chocolate fudge sauce are optional but I highly recommend you swirl them in. They take this ice-cream to a whole new level!
*Recipe adapted from David Lebovitz’s The Perfect Scoop
*Makes about 3 cups
*The chocolate fudge sauce and peanuts are suggested toppings, but feel free to experiment and use whatever toppings you like. Peanut butter, caramel, cinnamon..the possibilities are endless.
* If you don’t have an ice cream maker, pour the mixture into a freezer proof container with a lid and place in the freezer. When the ice cream is partially frozen (after 1-2 of hours), take it out and process in a blender to break up any ice crystals. Repeat several times during the freezing process. Freeze until firm enough to scoop. The ice cream might have some ice crystals but will still have excellent flavour.
For the ice-cream base:
- 5 over-ripe bananas, cut into 1 inch slices
- 65 g brown sugar
- 2 tablespoons unsalted butter, at room temperature
- 150 ml whole milk
- 150 ml heavy cream
For the toppings:
- 65 roasted peanuts, crushed
- 45 g granulated sugar
- 65 ml heavy cream or whole milk
- 55 g dark chocolate, roughly chopped
- 2 tablespoons unsalted butter, at room temperature
- a pinch of salt
- Pre-heat oven to 200°C. In a baking tray, add the bananas, brown sugar and butter. Toss together to coat the bananas. Bake for 50 minutes or until bananas and caramelised, bubbling and have a deep golden-brown colour.
- Immediately transfer to a food processor and add in the milk and heavy cream. Blend until smooth. Transfer to a bowl, cover and chill in the fridge for at least 2 hours.
- Meanwhile, make the fudge sauce. In a small saucepan over medium heat, simmer the cream, sugar and salt. Do not boil. Transfer to a heatproof bowl and add in the chocolate and butter. Whisk to combine and set aside to cool.
- Take the cooled ice-cream mixture out of the fridge and churn in ice-cream machine according to manufacture’s instructions. When almost frozen, add in the peanuts, reserving some to sprinkle on top.
- Pour 1/3 of the mixture into an air-tight freezer-safe container. Add some of the fudge sauce and swirl using a knife. Keep layering the ice-cream and fudge sauce. Finally sprinkle the top with the reserved peanuts.
- Chill in the fridge for 3 hours or until firm. Scoop and serve!
This shockingly easy, no-bake banoffee ice-cream pie recipe combines a buttery Parle-G crust, luscious dulce de leche, thick slices of fresh banana, and a delicious layer of vanilla ice-cream. It’s the easiest, quickest, most divine no-bake pie you’ll ever make!
- 100 g Parle-G biscuits, or any digestive biscuit
- 70 g unsalted butter, melted
- 2 cans of sweetened condensed milk
- 2 large bananas, sliced
- 300 g vanilla ice cream, softened
- To make the dulce de leche, place the two (unopened) cans of sweetened condensed milk in a deep saucepan. Pour water on top, making sure it comes up about 2 inches above the cans. Cook on low heat for 3 hours, making sure the top of the cans are always covered with water. Top with small amounts of boiling water, if necessary.
- Once the 3 hours are up, remove the cans from the pan and let sit overnight to cool. The cans should not be opened before they have cooled down or the contents might splatter all over you kitchen.
- In a food processor, place the biscuits and pulse until you have a fine crumb. Add in melted butter and pulse for a few seconds until combined.
- Transfer to a 9 inch spring-form cake pan lined with parchment paper. Using the back of a spoon, press the crumbs down until you have a smooth, even layer.
- Next, empty the contents of the cans on top and smooth with a spatula.
- Arrange the banana slices on top. Pour the softened ice-cream and place in the freezer for 6-7 hours at least. Use a sharp knife dipped in warm water to cut pie into clean slices.
A moist cake, with melt-in-the-mouth bananas, spiced with vanilla and cinnamon. It’s the best kind of comfort food. Made with a fluffy and tender cake and buttery, caramelised bananas, this banana upside-down cake is the treat your tables have been begging for. It’s not overly sweet, and lets the caramelly sweetness of the bananas shine. Best served warm, with some unsweetened whipped cream.
For the topping:
- 32 g butter (melted)
- 50 g brown sugar
- 2 ripe bananas (sliced in half, lengthways)
For the cake:
- 100 g flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 62 g butter
- 70 g brown sugar
- 1 egg
- 60 ml greek yogurt
- Pre-heat the oven to 180°C. Grease a 7×7 inch square cake tin with butter.
- In a small bowl, mix the melted butter and brown sugar. Spread evenly at the bottom of the cake tin. Lay the banana slices on top, cut side down. Set aside.
- Sift together the flour, baking powder, baking soda, salt and cinnamon.
- In a mixing bowl, cream the butter and sugar until light and fluffy. Mix in the egg and vanilla.
- Add the flour and greek yogurt in 3 additions, alternating the two. Fold together until just combined.
- Pour the batter over the bananas. Bake for 30-35 minutes.
- Remove the cake from the oven and let it cool for 5 minutes. Flip onto a plate.